News Feed: February 16, 2011
The perils of winter farming. [Atlantic]
PCRM sues federal agencies for inconsistencies in dietary guidelines. [WP]
You've been eating your burrito the wrong way. [SFWeekly]
Coco-Cola says its secret is still safe. [Reuters]
News Feed: September 2
How can drinking extend your lifespan? [Slate]
Whiskey essentials. [SE]
Labor Day eats throughout America. [Zagat]
Spend less time over the grill this weekend with minimal-labor recipes. [SE]
Discovering cultural identity through food. [NPR]... Read more >
News Feed: July 8
News Feed: June 10
Doctors swap prescriptions for recipes. [Chicago Tribune]
New legislation threatens food trucks in NYC. [Gothamist]
What do all those meat labels actually mean? [HuffPo]
News Feed: March 19
The U.N. has voted down a proposal to protect bluefin tuna. [Atlantic]
Signs that your citrus has already peaked. [LAT]
Bake your own Girl Scout cookies at home. [Chow]... Read more >
News Feed: March 18
Menu ideas for Passover, from Epicurious.com. [Epicurious]
A primer on prime rib. [Eat Me Daily]
Leftover Guinness from St. Patrick's Day? Use it as a substitute for wine in risotto. [Atlantic]
In an effort to please America's increasingly refined palate, corporate test kitchens are upgrading the recipes that appear on
News Feed: February 2
It's OK to skip washing those bagged salads, right? Think again. [NYT] The perks of being Miss America: fame, the tiara, and an IHOP partnership. [LAT] Say goodbye to açai and hello to aronia. [Atlantic] Michael Ruhlman simplifies salt. [Michael Ruhlman] Are kosher and halal meats more environmentally friendly and healthier? [Slate] Try these Belgian sugar waffles this weekend. [Chicago TribuneThe Bookshelf: Jennifer McLagan Chews the Fat
At yesterday’s Beard on Books, author and self-labeled “fat lady” Jennifer McLagan delighted the crowd with her honest talk on fat, the most misunderstood block in the food pyramid. The discussion was largely based on her latest book, Fat: An Appreciation of a Misunderstood Ingredient, with Recipes, which took home the medal for Cookbook of the Year at last year’s JBF Awards.
Raised in Australia, McLagan recalls how she “ate fat with pleasure,” always opening the refrigerator to find three different types: butter, lard, and drippings. Fat was used in everything and no one she knew was overweight, a far-fetched world for Americans who subscribe to a religion of low fat or no fat.
McLagan also focused on health benefits of fat, specifically the nutrients in high-quality animal fat that keep us
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